WIW: Deliciously Dented Tofu

 

1 package (14 oz.) firm or extra-firm tofu, cut into 3/4-inch thick slices

2 T. peanut oil

1 T. sesame oil, plus more for serving

1 tsp. yellow miso paste

1 tsp. soy sauce, plus more for serving

Nonstick cooking spray

2 C. cooked Asian-style short grain rice or Thai sticky rice

Sriracha, for serving

Black sesame seeds, for serving (optional)

 

Preheat waffle iron to medium. Lay a lint-free kitchen towel or two layers of paper towels on a rimmed baking sheet. Lay the tofu slices on top in a single layer. Top with another two layers of paper towels. Place another baking sheet on top, and weight it down with large cans for about 20 minutes to extract excess moisture. In a shallow bowl or deep plate, combine peanut oil, sesame oil, miso paste and soy sauce. Place tofu in soy sauce mixture and turn to coat. Coat both sides of a waffle iron with nonstick cooking spray. Place tofu in waffle iron, close lid, and cook until golden brown and crisp, about 3 to 8 minutes, depending upon your appliance. Repeat until all the tofu is cooked. Spray both sides of waffle iron with more nonstick cooking spray. Place a generous 1/2 C. of rice in the waffle maker. Close lid and cook until rice is just golden and holds together, about 2 to 6 minutes, depending upon your waffle maker. Repeat with remaining rice. Place rice and tofu on plates. Sprinkle tofu with black sesame seeds, if you like. Accompany with more soy sauce, sesame oil and Sriracha for drizzling at the table.